Would you like some fritters? Yes? Cool, I’ll make some, let’s eat!
Despite it’s 1am.
Oh corn fritters. They are so simple yet can be such a satisfying dish, especially for some lazy weekend brunch. I love ones at Bill’s, and I always have a huge debate in my head – “Corn fritters or Ricotta pancake.” What makes me realise every single time is that using fresh ingredients definitely impacts on how the dish would turn out. Nothing wrong with using canned food for cooing, but when it comes to corn fritters, I must use fresh corns.
So tonight (yes, tonight), my brain protested its mental hunger and proposed “Corn fritters or no sleep.” The only rational thing to do is to accept its demand and get some sleep in return. You know, I’m a rational civilised adult after all. ;p As I was quite hungry, I also added a tin of tuna to my usual corn fritter ingredients.
So why not finish them with oh-so-yummy Japanese Mayo like an okonomiyaki.
And don’t forget a dessert.
When I was in college back in Japan (btw, I’ve spent my freshman year in Japan.), I was totally addicted to 森永牛乳プリン (Morinaga Milk Pudding) that was sold in the college cafeteria. My friends used to spot me there secretly buying out all of the puddings before they’d sell out. What’s so good about it is that it’s got such a simple and silky smooth sweetness that almost brings back some childhood memories, like some homemade dessert.
Soy milk, double cream and condensed milk mixed in 4:1:1 ratio, Gelatine + Agar, Vanilla extract, that’s it! Again, I don’t measure ingredients, go with the flow and adjust as you like. It tastes great as is, but adding some Japaneseness to it with Azuki (Sweet red bean) sauce is definitely a plus. And some whipped cream.
You can simply use gelatine or agar only, but the combination will create smooth, soft and wobbly yet firm enough texture. If you want to make it much richer, just use whole milk instead of soy milk. I chose soy milk simply because I like it.
My brain and stomach satisfied, and that’s when my bed time is.